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KMID : 0380620220540040437
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 4 p.437 ~ p.444
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Changes in the microorganisms and quality characteristics of sauerkraut by salt concentration based on the storage period
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Ji Hye-In
Kim Da-Mee
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Abstract
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This study investigated the optimal quality characteristics of sauerkraut made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage according to the storage period. The results showed that the pH and salinity of 0.5-2.5% sauerkraut decreased, while its total acidity increased during storage. After 20 d of storage, 1.5% or less sauerkraut showed low yellowness, but high brightness and hardness. Moreover, the lactic acid bacteria in 0.5-2.5% sauerkraut maintained at least 7.06 log CFU/mL until 28 d of storage, suggesting that the lower the salt concentration, the higher were the amount of lactic acid bacteria. The coliform group was not detected after 4 d of storage. In conclusion, the quality characteristics of sauerkraut with a salt concentration of 1.5% or less were excellent until 20 d of storage at 4oC. This study provides valuable data for the safe and high-quality assessment of low-salt sauerkraut in the future.
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KEYWORD
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sauerkraut, low-salted, storage stability, quality characteristics, microorganisms
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